MANOMES Recipe Reviews (Pg. 5) - Allrecipes.com (18874412)

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Best London Broil Ever!

Reviewed: May 17, 2009
I don't have the planning skills to start dinner early in the day, so I count on my pressure cooker a lot!. This came out really good. I used one can of stewed tomatoes, 1 cup of water, a pkg. of onion soup mix and a clove of crushed garlic. For those of you who don't have a pressure cooker, I highly recommend getting one. Meat comes out amazingly tender - no matter what cut you use --and so fast. The key is lots of liquid. I always brown the meat first - it makes a huge difference. Unlike a slow cooker, it's best to cook your veggies separately, as they tend to get mushy.
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Garlic Pork Roast

Reviewed: May 6, 2009
I used a pressure cooker, because I needed to cook faster. For those who complained about the meat being dry: If you used a pork loin, there is very little fat in a loin to keep the meat from drying out. I used country-style boneless pork ribs, and it turned out very moist and juicy. Yes, the sweet potatoes do tend to get mushy - they cook very fast in relation to the meat. I added them about half-way through the process and they were good. I think that next time, I would bake the sweet potatoes - or I'll try it with red potatoes instead.
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Mexican Rice II

Reviewed: May 4, 2009
This was really good. Served it as a side dish with enchiladas. I threw in about a half a cup of frozen mixed veggies (peas, corn, limas and green beans) toward the end of cooking.
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Creamy Au Gratin Potatoes

Reviewed: Apr. 18, 2009
Super good. Just like my mom used to make. Didn't change a thing.
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Broccoli Chicken Casserole I

Reviewed: Apr. 12, 2009
This was very good. Instead of boiling the chicken, I sauteed it in about 2 T. of olive oil. I reserved some of the juices and browned bits and mixed in the soup, mayo and a litte milk in the pan before mixing everything together. I think this really enriched the flavor.
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Kielbasa with Peppers and Potatoes

Reviewed: Apr. 2, 2009
Very good. I sauteed the veggies (plus onions) seasoned with garlic salt and pepper first, and browned the sausage separately. Then put everything together to finish cooking. Too much stuff to get nice and brown in a pan at the same time.
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Best Tuna Casserole

Reviewed: Apr. 1, 2009
Very good - easy, fast and tasty. I added a couple tablespoons of mayo the second time I made this - it helps with the consistency, I think. Sauteed the chopped onion with fresh mushrooms (not canned) before adding to the other ingredients.
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Juicy Roasted Chicken

Reviewed: Jan. 3, 2009
This makes a good juicy chicken. I agree with others that more flavor helps -- I added garlic cloves and onion to the celery in the cavity. More cooking time is needed, depending on the size of the chicken (remember, this recipe is for a 3 lb. one).
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Cinnamon Swirl Bread

Reviewed: Jan. 2, 2009
The best!! My mother used to bake such excellent cinnamon bread when I was growing up, but unfortunately, I didn't get her recipe before she passed away. This is the first I've tried that matched hers. I use an extra tablespoon of melted butter and a bit more cinnamon & sugar for the filling. I also leave off the icing. Thank you, thank you (from my whole family)!
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Grilled Salmon II

Reviewed: Dec. 31, 2008
One of the best marinades for salmon I've ever tried - the perfect amount of sweetness and zest without overpowering the fish. I only had about 2 1/2 hours to let the salmon marinade last night, but it turned out terrific anyway. Next time I'll go for the full 4-6 hours, and I'm sure it will be even more scrumptious!
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Pan Fried Catfish Filets

Reviewed: Oct. 29, 2008
I learned that I hate catfish. Now I know why it has to be so spicy - to cover up the taste. I love just about all fish, so when my sister talked me into buying the catfish (it was on sale-cheap) I thought I'd give it a try. I'm sure it's not the fault of this recipe, it's just horrible fish, IMHO. We had hamburgers instead!
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Honey Wheat Sandwich Rolls

Reviewed: Oct. 24, 2008
These are perfect for sandwiches. They hold together very well, and have great flavor and texture. I've made them 3 times now, and my only suggestion is to add a bit more salt (+about 1/4 t.). Those trying to keep salt down may not agree, but for us, it really brought out the flavor. I don't have a bread maker any more, so I kneaded by had for about 5 minutes or so, adding sprinklings of flour so I could work the dough. Easy though, no problems.
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Scott Hibb's Amazing Whisky Grilled Baby Back Ribs

Reviewed: Oct. 24, 2008
Super, fall-off-the-bone good. I accidentally used chili powder instead of the chili pepper before baking (misread the recipe), but they were excellent regardless. I'll probably make them exactly the same way next time. Thanks!!
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Fabulous Homemade Bread

Reviewed: Aug. 10, 2008
I'm pretty new to bread-making, so I was glad this turned out so well. I wasn't sure how long to knead (I don't have a Kitchenaid), and wheat dough is sticky to work with. I was afraid I was working in too much flour, so I only kneaded for 5 minutes or so. I did have to throw out the first batch because the oil I used was old, and the bread tasted rancid (luckily I had cut the recipe in half). In the next batch I substituted margerine for the oil, and added about 1/4c honey for a little more sweetness. I might try some of the other suggested variations too next time. One more comment - I don't think the recipe as written makes 6 loaves (unless they are very small). I made two normal-sized loaves from 1/2 of the recipe. Yummy good.
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Dog Treats I

Reviewed: Aug. 9, 2008
My pug loves these. He's a little picky about his treats, so I'm glad to have found this. So much cheaper than store-bought too. I had some bacon grease in the pan from breakfast, so I used that instead of the margerine. I'm going to make some more next week for my friends with doggies.
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Barbecued Beef Ribs for Two

Reviewed: Jun. 22, 2008
We LOVE barbeque, and this is the best way to do beef ribs. I do add some seasoning to the water for simmering - 2 cloves minced garlic & about 2 tsp. onion powder. May not be necessary, but habit I guess. I also sometimes use my favorite bottled BBQ sauce when I'm in a hurry. The meat just falls off the bones. Delicious!! Update -- definitely double the sauce. The original recipe does not yield enough to cover the ribs.
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Shrimp Scampi

Reviewed: Jun. 20, 2008
This was really good. I also added a few dashes of crushed red pepper as other suggested. I didn't have any salad fixin's so we made steamed broccoli for a side dish, which went really well. Thanks!
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Spiced Ham Steak

Reviewed: Jun. 19, 2008
This was very good. I didn't have time to marinade for 3 hrs - only an hour or so, but it still added great flavor. By the way, they don't have 2" ham steaks anywhere I've shopped - mine was about 1/2".
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Autumn Spice Ham Steak

Reviewed: Apr. 30, 2008
This was ok, but not as great as I expected after reading the other reviews. I used the suggestion to cook the apples first, but still just not so special. I'll stick to broiling ham steaks with brown sugar and prepared mustard as I learned from my mom years ago.
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Pasta Lasagna

Reviewed: Dec. 31, 2007
Really good and easy. I added about 1/3 c. chopped onion and a clove of minced garlic with the ground beef for extra flavor. Also covered with foil before baking as others suggested to keep moisture in. Thanks for sharing.
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Displaying results 81-100 (of 142) reviews
 
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